This is an amazingly easy
and tasty salad to showcase lovely haricots verts from the cookbook Simca's Cuisine
by Simone "Simca" Beck. The French flair of this salad is unmistakable.
We never knew that French cuisine could be so unfussy. We've made this salad many
times but tend to enjoy it best when we can also showcase other produce grown
right in our garden. We use our homegrown tomatoes, fennel, and basil. Although
Ms. Beck gives measurements for dry herbs we'd never use them. We feel that this
salad should only be made with the freshest of ingredients.
Green Bean Salad, Provençal (Salade
de haricots verts, Provençal)
1 1/2 pounds tender
young green beans 1 large or 2 small very tender fennel bulbs, washed and
trimmed 4 small ripe tomatoes, peeled and seeded Handful of fresh chervil
(1/2 teaspoon dried) 6 ounces small Mediterranean type black olives - pitted
12 -18 anchovy fillets
packed in oil 3 medium sized eggs, hard boiled and quartered 1 1/2 tablespoons
fresh basil (if dried, less)
the beans into halves lengthwise. Cook them in boiling salted water until they
are tender but still a little firm. Drain. Refresh under cold running water. Drain.
Thinly slice the fennel and quarter the tomatoes. Add these to the beans, chervil
and olives in a bowl. Drain the anchovy fillets and wipe them on a paper towel.
Sprinkle over the salad. Add the hard boiled eggs over the salad. Sprinkle the
basil over the salad. Refrigerate 2-3 hours. Top with Garlic-basil vinaigrette.
3 large cloves garlic, peeled 6-8 fresh basil leaves, washed and patted
dry 1/4 cup extra virgin olive oil
3 tablespoons wine vinegar Salt and freshly ground black pepper to taste
the garlic with a heavy knife, and then smash it with the basil. Add the olive
oil very slowly to make a fine paste. Add the vinegar and season with salt and